Beef Tenderloin with Cranberry Pan Sauce
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Beef Tenderloin with Cranberry Pan Sauce

Beef Tenderloin with Cranberry Pan Sauce

plus Spiced Roasted Carrots & Walnut-Raisin Couscous

Sweet-tangy-smoky combos are our jam, literally. These pan-seared pork chops are topped with a sauce that combines cranberry jam and smoky cinnamon paprika spice blend to stunning effect, offering a delightful contrast of flavors. Walnut-raisin couscous with shallots and smoky roasted carrots are also on hand to support all that deliciousness, coming together for a sophisticated dinner idea with fun textures and flavors for everyone.

Allergens:
Tree Nuts
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

9 ounce

Carrots

1 unit

Shallot

½ ounce

Walnuts

(Contains Tree Nuts)

1 tablespoon

Smoky Cinnamon Paprika Spice

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 ounce

Golden Raisins

2 unit

Chicken Stock Concentrate

10 ounce

Beef Tenderloin Steak

1 teaspoon

Garlic Powder

1 unit

Cranberry Jam

Not included in your delivery

Salt

Pepper

5 teaspoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories780 kcal
Fat37 g
Saturated Fat10 g
Carbohydrate77 g
Sugar32 g
Dietary Fiber7 g
Protein37 g
Cholesterol105 mg
Sodium550 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Baking Sheet
Small pot
Paper Towel
Large Pan

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and mince shallot. Roughly chop walnuts.

Roast Carrots
2

• Toss carrots on a baking sheet with a large drizzle of oil, half the Cinnamon Paprika Spice (you’ll use more later), salt, and pepper. • Roast on top rack until tender, 20-25 minutes.

Cook Couscous
3

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, raisins, and half the shallot; cook, stirring, until couscous is lightly toasted and raisins and shallot are softened, 3-5 minutes. • Add half the stock concentrates and ¾ cup water (1½ cups for 4 servings); bring to a boil, then reduce to a low simmer and cover. Cook until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.

Cook Pork
4

• Pat pork dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 5-7 minutes per side. TIP: If pork is on the thicker side, reduce heat to medium; cover and cook for 2-3 minutes more per side. • Transfer to a cutting board to rest. Reserve pan.

Swap in chicken or beef for pork; cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side.

Make Sauce
5

• Heat a drizzle of oil in same pan over medium-high heat. Add remaining shallot, a pinch of salt, and pepper; cook, stirring occasionally, until fragrant and softened, 2-3 minutes. • Stir in ½ cup water (1 cup for 4 servings), jam, remaining stock concentrate, 1 tsp Cinnamon Paprika Spice (2 tsp for 4), a pinch of salt, and pepper. (Be sure to measure the Cinnamon Paprika Spice—we sent more.) Cook, stirring occasionally, until sauce begins to thicken, 3-5 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper.

Finish & Serve
6

• Stir walnuts into pot with couscous and season with salt and pepper to taste. • Slice pork crosswise. • Divide pork, couscous, and carrots between plates. Spoon sauce over pork and serve.

Slice chicken or beef against the grain.

Beef is fully cooked when internal temperature reaches 145°.